Greek-Style Pork Stew
Let the slow cooker do the cooking for you. Serve over hot noodles and warmed pita bread triangles.
1 1/2 pounds boneless pork loin, cut into 1-inch cubes
2 tablespoons all-purpose flour
8 ounces baby carrots
2 medium onions, cut into 6 thin wedges
1 (6-ounce) can tomato paste
1/2 cup dry red wine
3 tablespoons water
2 tablespoons lemon juice
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
2 teaspoons granulated sugar
1/3 cup chopped walnuts
1/3 cup crumbled feta cheese
Cooked noodles, if desired
- Combine pork and flour; toss to coat evenly with flour. Place in 3 1/2-quart slow cooker. Stir in carrots and onions.
- Combine tomato paste, wine, water, lemon juice, cumin and cinnamon; mix until well blended. Stir into meat mixture. Cover and cook on low heat setting 6 to 7 hours or until pork is tender. Stir in sugar.
- Serve over cooked noodles. Sprinkle each serving with a small amount of nuts and cheese.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.